Mac & Cheese

Ingredients

• 200 g (2 cups)uncooked elbow macaroni
• 360 ml (1½ cups)whipping cream
• 360 ml (1½ cups)milk
• 45 g (3 tbsp)butter
• 24 g (3 tbsp)plain flour
• 113 g (1 cup)cheddar cheese
• 4 slicesAmerican cheese slices
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)paprika
• 2.5 ml (½ tsp)black pepper

Instructions

1. 1

   Cook the macaroni

   Bring a pot of water to the boil. Add the elbow macaroni and cook it.

2. 2

   Start the sauce

   While the macaroni cooks, begin making the sauce.

3. 3

   Make the base

   Melt the butter in a pan, then stir in the flour. Add the whipping cream and milk.

4. 4

   Season the sauce

   Stir in the salt, black pepper and paprika.

5. 5

   Melt the cheese

   Add the American cheese slices and cheddar, then stir until the cheese has melted.

6. 6

   Combine and serve

   Add the cooked macaroni to the sauce, mix together and enjoy.

What is macaroni and cheese?

Macaroni and cheese is a dish of pasta coated in a cheese sauce, strongly associated with American home cooking. Versions vary from baked casseroles to quick stovetop meals.

This stovetop version combines cheddar with American cheese slices for a smooth, creamy sauce. The flour and butter provide a base that helps the dairy and cheese come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 22g protein, 64g carbs, 49g fat.

The macaroni supplies most of the carbohydrates, while the cream, butter and cheeses contribute much of the fat; the milk and cheeses also provide protein. Serve a portion with vegetables or salad to add freshness and make the plate more varied.

Choosing the pasta and cheese

Elbow macaroni: its curved shape catches the sauce, but another short pasta shape can work if that is what you have.

Cheese: cheddar brings a pronounced flavour, while the American cheese slices melt smoothly into the sauce. Grate the cheddar yourself if possible, so it is ready to stir in evenly.

Building the sauce

Butter and flour: stir them together after the butter has melted to make the sauce base. Add the cream and milk as directed, mixing so the flour disperses through the liquid.

Dairy: the recipe does not specify a fat percentage for the milk or cream, so use the types you have and expect the sauce to vary slightly in richness.

Getting the right texture

Melted cheese: keep stirring after adding both cheeses, and wait until they have melted before adding the pasta. The sauce should look cohesive rather than streaky.

Finished pasta: cook the macaroni until tender, then drain it before mixing it into the sauce. The method does not give a cooking time, so check the pasta as it cooks.

Timing the cooking

Parallel tasks: start the sauce while the macaroni cooks, as the method directs. This helps the pasta and sauce come together without an extra wait.

Before combining: have the cooked macaroni ready when the cheese has melted. The recipe gives no exact timings, so follow the pasta packet for its cooking guidance.

What to serve with it

Fresh side: serve the rich pasta with a green salad or steamed vegetables for contrast. A crisp, lightly dressed salad can add freshness to the plate.

Simple finish: serve it as soon as the macaroni has been mixed into the sauce, while the cheese is still warm and fluid.

Recipe notes & tips

• Grate the cheddar before starting so it is ready to add.
• Stir the butter and flour together before pouring in the dairy.
• Keep stirring as the cheeses melt to help the sauce stay smooth.
• Check the macaroni as it cooks, since the recipe does not specify a time.
• Drain the pasta before adding it to the sauce.

Variations

• Extra seasoning: add a little more black pepper to taste.
• Different pasta: use another short pasta shape in place of elbow macaroni.
• Sharper cheese: replace some of the cheddar with a stronger mature cheddar.
• Vegetable side: serve with steamed broccoli or peas for a fresh contrast.

Common mistakes to avoid

• Adding pasta water: the method calls for cooked macaroni, so drain it before mixing it into the sauce.
• Stopping before the cheese melts: stir until both cheeses have melted before adding the pasta.
• Guessing the pasta doneness: check it as it cooks, as no cooking time is specified.
• Leaving the sauce unstirred: mix the ingredients as you add them to help the flour and cheese combine evenly.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat gently in a pan or microwave, stirring and adding a splash of milk if the sauce has thickened.

Frequently asked questions